Monkfish with lemon sauce

It's nice when you're a regular customer. Enter the fish market, greet you cordially and ask you: "What do I eat today?" I think it's the easiest way to try new flavors and fish that you've only heard about but never tasted. This is the case of the monkfish or Toad's tail. At the expense of its ugly face, it is a delicate and tasty fish and then better not to cover too much the flavor with a preparation too complicated…

Ingredients for 4 people:

600 grams of monkfish
1 clove of garlic
The grated rind of 1/2 lemon
The juice of a lemon
250 ml dry white wine
Extra virgin olive oil to taste
A spoon of capers
Salt, pepper and parsley Q. b

First, we prepare the lemon sauce. We crush the garlic, combine the rind and the juice of our lemon and Amalgamiamo. Add the salt and pepper, then the wine and finish the sauce thus mixing the whole mixture. Put a frying pan on the fire, add the oil and let our fisherman brown over medium heat. Cuociamone all sides so, add the sauce. We lower the flame, we add the capers and we still leave a couple of minutes to make the whole season. Spegnano and Flatten.
Tips for mise en place:
At the base of the plate we arrange three slices of lemon, posizioniamoci on two or three slices of fisherman (depending on the size). Versiamoci a little bit of sauce, put some caper on it and finish with the chopped parsley.

Enjoy your meal!!!!!

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